Air Fried Oyster Sauce Chicken Dumpling

Ingredients

• 400g chicken tenderloin
• 2 cups finely shredded cabbage
• 3 cloves garlic
• 3cm ginger slice
• 2 stalks green spring onion
• 2TBSP LKK PANDA Oyster Sauce
• 1 TBSP Sesame Oil
• 1 tsp ABC Sweet Soy Sauce
• 1 egg
• 1/2 TBSP Soy Sauce
• 1 TBSP Japanese Mirin
• 1 pack dumpling wrappers
• Corn flour and water for edible glue
• 1 slice brown onion
• Fresh coriander leaves

Method

1. In food processor, combine garlic, ginger, brown onion, oyster sauce, ABC sweet sauce, sesame oil, Japanese mirin and soy sauce. Mix until combine.
2. Add on chopped chicken tenderloin and egg into food processor, blend lightly.
3. Add on spring onion and shredded cabbage and mix together.
4. In separate small bowl, mix 1 TBSP corn flour with warm water for edible glue to stick the dumpling wrapper.
5. Place a spoonful of chicken filling in the center of each wrapper. Apply edible glue at the edges of wrapper. Fold the wrapper in half and pinch the edges to seal by pleating the edges from both sides respectively. Repeat it until wrapper or filling finish.
6. Preheat your air fryer to 195 Celsius.
7. Arrange the dumplings in a single layer of air fryer basket, leaving some space between each dumpling to allow even cooking.
8. Lightly spray the dumplings with olive oil cooking spray.
9. Air fry the dumplings for 6 minutes first.
10. For even browning, shake the air fryer basket and cook for another 4 more minutes until they are golden brown and crispy.
11. Once the dumplings are cooked, remove them from air fryer and serve hot with fresh ginger and black vinegar dipping sauce on the side.
12. Garnish with fresh coriander leaves.

Product used in recipe

• Lee Kum Kee - Panda Oyster Sauce